Kapuzta Recipe

This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!

"Being Lithuanian, mom made this using pickling spice and diced tomatoes. No mushroom soup. After taking the pork roast out of the soup, she would roast the meat with potatoes and this would top the soup."

"I am Polish and I never heard of using a can of mushrooms – creamy cabbage? Perhaps it’s a personal preference – Instead with a little oil, fry up 1 packet of store bought fresh mushrooms (6-8oz). Fry until they are slightly brown and there is gravy from the mushrooms. Also don’t add the onions with the meat – you are supposed to finish cooking the cabbage, turn off stove, then fry up the onions and add to the top while stirring (yes it will splash a bit). And Enjoy! Let the cabbage stand in the frig overnight for best taste. As for the sausage – the “polska kielbasa” in your grocery store will do nothing for the taste – as also rinsing the sauerkraut – drain – yes – rinse no. As my great grandma used to say – rule of thumb – use as much fresh cabbage as you use sauerkraut = pycha =)"

"My grandmother used to make this but she used fresh pork such as meaty country ribs, etc. Seh did not use mushroom soup just a little water while simmering the cabbage and kraut. She also added several potatoes peeled and cut in chunks, along with a hanful of barley that thickend up the broth. Depending on how tart you liked the broth you can always add a little of the drained sauerkraut juice. Delicious!"